This is a dense nutty bread made with organic wholemeal spelt flour, kamut flour, hazelnut, sesame seeds, dried plums and thyme. Kamut (ancient khorsasan wheat) has a buttery, sweet, rich flavour and a nutritious alternative to conventional wheat flour. Kamut is very versatile, just like spelt, and can be used to make bread, cookies or cakes.

Stir together the water and fresh yeast in a large bowl. Pour the yeast water into the flour mixture, then add in balsamic vinegar. Stir all the ingredients until mixed. The dough will be rather sticky.

Scrape the dough into a parchment-lined loaf pan. Smooth the top and scatter the remaining hazelnuts and sesame seeds over. Place it on the lower rack of cold oven.

Bake the bread at 225C/440F for about 90 minutes, tenting it with a piece of aluminum foil after 45 minutes. Leave the bread in the pan for 10 minutes after baking. Turn it out onto a wire rack to cool completely before slicing.

Whenever I wonder what new will Angie add to her bread, you drop in a pleasant surprise! OMG, two slices from this bread with butter, is a complete breakfast. What I admire is the combination between a soft texture of the bread and a crunchy one from the hazelnuts :)

I don't think I've ever had anything with kamut except puffed kamut for breakfast. I will have to look at the local store to see if they cary kamut flour. What a great looking bread Angie. Would love if you could bring it to this month #bakedwithlove http://www.roxanashomebaking.com/dill-caraway-rye-bread-recipe-bakedwithlove/

KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain.

KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.

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Where are earth do you find all of these unique ingredients? Kamut flour? Never heard of it, but your description of its flavor makes it sound interesting. I'll have to ask my baker friend if it's available here. A couple of slices of this tasty and healthy bread of yours would have gone perfectly with my breakfast this morning.

What a gorgeous and healthy bread from one of my favorite blogger bread bakers (you, of course :)) You have given me so many ways to use my spelt flour..so thank you for that! BTW, I cannot stop saying 'ass-kickingly' now..I love it :)

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